Habanero Salsa

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Habanero Salsa Posted: 17 Aug 2011 04:18 PM PDT I am a huge fan of salsas and given my obsession with Mexican cuisine I tend to have them quite frequently. Of course, I like to make my own salsas fresh whenever I can and since there are so many ways to make salsas its always nice to have a good collection of recipes on hand. Although I tend to prefer fresher and milder salsas like pico de gallo, I also like a bit of heat every once in a while and I was thinking that a spicy hot salsa would go perfectly with the fajitas. I had been wanting to to try making a salsa with habanero peppers for a while and now was my chance! For this salsa I kept things pretty basic using the staple ingredients for a simple tomato based salsa and I used the habanero peppers for the source of heat. Habanero peppers can be quite hot so you are going to want to be careful when adding them if you do not enjoy things really hot. You can seed the peppers to reduce the heat and start by adding half of a pepper, testing it and go from there. I ended up adding 2 peppers with the seeds and to help ensure that their heat came out I simmered the salsa for a while and then pureed it. The habanero salsa turned out really well and it definitely satisfied my craving for a touch of heat! Given all of the fresh produce around these days I could not resist also using some pico de gallo in the fajitas along with some creamy avocado to help tame the heat. Habanero Salsa A spicy tomato based habanero salsa for those who like it hot! Servings: makes 2 cups Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Printable Recipe Ingredients 1 tablespoon oil 1 small onion, diced 2 cloves garlic, chopped 1 teaspoon cumin, toasted and ground 2 cups tomatoes, diced or 1 (14 ounce) can diced tomatoes 1-2 habanero chilies, chopped 1 handful cilantro, chopped 1/2 lime, juice Directions Heat the oil in a pan. Add the onions and saute until tender, about 5-7 minutes. Add the garlic and cumin and saute until fragrant, about a minute. Add the tomatoes and chilies, bring to a boil, reduce heat and simmer until the sauce thickens about 10-20 minutes. Remove from heat, puree in food processor if desired, stir in the cilantro and hit it with a squeeze of lime juice. Similar Recipes: Roasted Tomato Salsa Roasted Serrano and Poblano Salsa Ranchera Korean Style Salsa Roja Pico de Gallo

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